Main Menu

Slow Cooker Salsa Chicken

This recipe can't get any better. It's amazingly simple, you most likely have all of the ingredients in your pantry, and it tastes AMAZING!! Seriously, every time I make this we look at each other like, "Why don't we have this more than once a week?!" I usually serve this wrapped up in tortillas, but I've used it as a taco dip and that was very tasty as well.

Place chicken in the bottom of your Crock Pot. Sprinkle taco seasoning on chicken. In a bowl, combine soup and salsa. Pour over chicken. Cook on high 4 hours. Shred chicken with two forks and stir in sour cream. Serve on tortillas or as desired.

Crockpot stuff I'm loving right now:Looking for more easy chicken dinners in the slow cooker? Here are some other favorites:

This looks great - will have to try this and add it to my Monthly Menu for March - Love things that are EASY! Thanks for posting - if you get a chance I'd love for you to come over and check out my blog athttp://cdm-arewethereyet.blogspot.com/

Kelly,This is a great recipe that we will really enjoy. It is going on my menu very soon! Thank you so much for sharing with Full Plate Thursday. Hope you have a great week end and come back soon!Miz Helen

I just have to comment anytime I see something that says you can use frozen chicken or other meats in a slow cooker. You really shouldn't. The time it takes the meat to thaw before cooking allows bacteria to grow and you can get sick.

Chicken needs to reach temps between 40 and 140 degrees (F) to grow that nasty bacteria that can make us sick. Slow cookers on the low setting cook at minimum 160 degrees and on the high setting cook at minimum 200 degrees. I feel safe cooking frozen chicken in my slow cooker, but if you are not certainly thaw or use fresh chicken.

Nicole is correct. While the temperature inside the crockpot reaches 160-200 degrees, the internal temperature of frozen chicken takes much longer to reach that temperature; this prolonged exposure to the temperature danger zone is what enables bacteria to grow.

Also, keep in mind: A high temp can kill bacteria, but many foodborne illnesses are caused not by bacteria, but by the toxins released by the bacteria, which can't be destroyed by any means and render the food inedible.

All that to say: This sounds delicious, and I would certainly try it, but I'll use thawed chicken breasts.

i made it with the reduced fat soup....and it was great =) i also added a bit more sour cream (because i really like sour cream) they turned out yummy!! i also thought that next time i make them i may add some velveeta cheese to it.....

I cooked this the other night and it was great. However, it was even better with the addition of 1/2-2/3 of a block of regular cream cheese. Although it makes the recipe even worse for you than it already is, it added a lot. Also, adding a sprinkle of ground cumin, chili powder, and salt brings out a lot of flavor. All in all... a great recipe...Thanks for the share! :D

I am making this tonight, however, not enough time to do with slow cooker or with fresh chicken breasts, so i am going to try this with canned chicken breasts and all the other ingredients on the stovetop on low while i sleep before going into work...i'll let you know how it turns out (and BTW, i'm adding rice to the wrap!!)

Oh my it was soooo delicious!! I made it for dinner one night and my family tore it up! I also made it for a pot luck lunch my husband had at work and everyone wanted the recipe! I found the recipe on Pintrest! Thanks for sharing and I'm joining your blog today! I have already planned to use more of your recipes. Thanks

This was really great, I found it on Pinterest too! I was going to wait and make it for Cinco de Mayo but I was too anxious to wait. Hubby LOVED it. It makes a lot for just the two of us so I'll be sharing the leftovers, not a bad thing though!

I am making this right now and I should of asked sooner. When adding the soup... do you make it soup first or just the contents of the can? I added half a can of water and it seems really runny. I tried adding rice to thicken it and even cheese... is there anything else I could do?

Hi Kelly- just wanted to share that this was not only a hit in my house but I pinned it to my crockpot recipes board on Pinterest (http://pinterest.com/modernmrssmith/recipes-crock-pot/) and as of tonight, 874 people repinned it and 90 people "liked" it. By far my favorite recipe I've found so far -- please share more! :))))

I just noticed my drumsticks ( I didn't have breast) had skin on it... I hope it still comes out good!!! I normally just buy boneless and skinless, I think I should have paid more attention before just grabbing the bag. lol thanks for the recipe

I made this today and it turned out AWESOME! I was only making this for two people (and I have a small crock pot), so I halved the recipe; we still had some leftover. I threw in some chili powder and cumin and served it up taco/burrito style with cheese, lettuce, and onions. I totally forgot to add the sour cream in the end, but it still was delicious. Thank you so much for the recipe!

Yum! I made this last night for dinner and it was a huge hit with my husband... And even my Mom who stopped by! I cooked mine on low for 8 hours and halved the recipe since there are only two of us. There isn't much leftover, but I will definitely re-heat for lunch today! Thanks for sharing on Pinterest! Delish! :)

Here's living proof that you can't screw this up: I threw it over a pound of frozen chicken. I didn't have taco seasoning, so I just used Cajun Seasoning and threw in some cumin with it. Then I forgot to read the instructions and put the sour cream in with everything else (this I will remember NOT to do because it just liquified), then I didn't have cream of chicken soup so I looked up substitutions and used a can of low sodium chicken broth with 2 tbsp of corn starch (I don't actually recommend doing that, it was too watery). Even with all these adjustment, my husband still scarfed it down and asked me to make it at least once a week!

This is on the menu for tonight! I made cream of chicken soup, with butter, flour, milk, and chicken broth...it adds to the prep time, but we don't eat processed foods. I'm using homemade salsa from my dad's garden. It smells absolutely wonderful cooking! It was still super easy and less than 20 minutes prep work!

I found this on Pinterest and made it for dinner tonight. It was great, except it was a little too salty. Next time we'll use reduced sodium taco seasoning and/or reduced sodium cream of chicken (if they make it). Thanks!

The whole family loved it. My finicky two and four year olds even gobbled it up. So easy for a working mom too. I have tried lots of new crock pot recipes that haven't turned out so great. This one is awesome though!

Made this today and it was DELICIOUS!! Of course anyone who knows me knows I always put my own twist on recipes, so it wasn't exactly the way it's written here. I used 5 or 6 boneless skinless chicken breasts (approx 2.5#), put them in a heavy cast iron enamel coated roaster, added 2 cups uncooked rice, 1 can chicken broth and 1 can chicken soup as well as onions in addition to the other ingredients. I also added a small can of green chilis and a little more sour cream then the recipe stated. Next time I might add corn, black beans and cream cheese along with everything else I used. Didn't use the crock pot but put it in the oven at 275 for 3 hours, then 300 for another hour, then mixed it all together and served on soft taco shells. It was AWESOME. I don't like spicy but my husband does. I think this could easily be adjusted with spicier taco seasoning, salsa and jalapenos. Make it as written or add your own extra ingredients to taste; it's all good and so EASY!!

Hi Kelly! Thanks for posting such a simple recipe! I have made this plenty of times, but recently started modifying it to suite my families personal taste, and have even come up with a lighter side version!! Come check it out, and who knows, maybe you'll stay awhile <3 - Melissa :) http://craftsformommas.blogspot.com/2012/10/lighter-side-crock-pot-salsa-chicken.html

I am making this for my lunches this week, have been making real food for the last month and love it (versus my usual frozen dinner lunch). I lightened it up some, and plan on using wraps instead of tortillas. I'll just divide the mixture into 6 cups and bring that to work to heat up... thanks! :)

So yummy even though I screwed it up just a little. It was too late in the day to use the slow cooker so I cooked my chicken in a skillet and added ingredients to that. Also I replaced the sour cream with greek yogurt to reduce calories a little and it came out great! Thanks for posting!

This was so good! Even my picky husband and five year old liked it. I used 1.5 pounds of chicken and cooked it for 8 hours on low. I blended the Pace mild salsa and soup in the blender before adding it to the crockpot, because hubs doesn't like chunks. I was able to make 8 burritos with a little chicken left over. This will definitely be on the menu again. Lauren

I have made this three times in the last month and I am obsessed! It's got great flavor, the chicken is sooo tender, not to mention it's a healthy dish too! My mom who is on Weight Watchers loves it because it's a filling meal with out a lot of points added to her plan. Thank you for posting this. Having it for dinner tonight actually =)

Was looking around for a quick dinner and found this. I had cooked and shredded chicken in the freezer. After defrosting it and mixing the other ingredients in a sauce pan I had a delicious dinner. To add a bit more texture and flavor I also sauteed some green bell peppers. Wonderful!

This is cooking in my crock pot right now! I added a touch of chili powder (just a tbsp from a mcormick package). I cooked mine for two hours on high, two hours on low. Only because my crockpot boils on high and after two hours the chicken was done and very soft so I didnt want to end up with mush. I plan on wrapping them up and adding some mexican 4-cheese, sticking them in the oven with a little enchilada sauce! :)

It really depends on the salsa that you use, I think I used Old El Paso brand and it definitely cooked down and was smooth. If you like the flavor of salsa but not the chunks, I would just substitute for picante sauce. Hope that helps!

Can't wait to try it! If you want a really fast way to shred your chicken try putting it in your mixer for about thirty seconds. It shreds so fast you actually have to keep an eye on it to make sure it doesn't shred too much!

I was trying to figure out how I came across your blog and now I know! It was this recipe. I found it on Pinterest. Literally my very first crock pot meal and it was a success! I used Greek yogurt instead of sour cream because we didn't have any at the time but still so good! I will definitely be trying more of your crock pot meals in the near future! Lots of mouths to feed around here and unfortunately, not a lot of time to cook. :(

Kelly, I wanted to let you know that my house loved your Slow Cooker Salsa Chicken recipe and I featured it on my blog FoodToTheMax at http://foodtothemax.wordpress.com/2013/05/07/slow-cooker-salsa-chicken/. :) Thanks!

I have always been a little hesitate when it comes to new recipes but this one is AWESOME! I love it and so does my husband! There hasn't been a recipe from this blog that we didn't like yet! Yummy! :)

Amy don't add water, just what's listed in the ingredients. If you're worried about the frozen chicken, just thaw them under running water before putting them in. I've cooked them from frozen many times though and it turned out just fine. Hope you enjoy it!

I followed the recipe exactly and I did use frozen breasts and it was perfect, delicious and my husband and daughter loved it just like everyone else said. I also used greek yogurt instead of sour cream because I always do that. We ate it over rice. SOOOOOO yummy. Thank you!!!